The scorpion bowl

Time 6 minutes
Yields Serves 2
The scorpion bowl
(Kirk McKoy / Los Angeles Times)

In a scorpion or similar bowl or container holding just under 10 ounces, combine the orange and lime juices, orgeat syrup, cognac, gin and rum.

Adapted from a recipe at Pacific Seas at Clifton’s in downtown Los Angeles. To garnish: Clifton’s has bowls outfitted with a cup in the center where a crouton can be set on fire with either lemon extract or Bacardi 151. 151 will have a blue flame; the lemon extract will burn orange. For added flair, sprinkle cinnamon on the flame to make it spark.

Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
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